Description
Street Corn Chicken Salad is creamy, tangy, and packed with bold flavors. It is an easy no cook recipe that works for meals or gatherings.
Ingredients
Scale
- 2 cups cooked and shredded chicken
- 2 cups canned fire-roasted corn
- juice of 1 lime
- 1 medium red onion
- 1 jalapeño
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon salt (plus extra pinch for the dressing)
- ⅓ cup mayonnaise
- ⅓ cup plain Greek yogurt
- ¼ cup fresh cilantro (plus extra for garnish)
- ½ cup cotija cheese (plus extra for garnish)
- Optional: ¼ cup crushed tortilla chips
Instructions
- In a large bowl, combine the shredded chicken, corn, red onion, and jalapeño.
- Add the chili powder, paprika, cumin, and salt. Toss until everything is well coated.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, and lime juice. Season with a pinch of salt to taste.
- Pour the dressing over the chicken mixture and fold until evenly combined.
- Cover and refrigerate for at least 30 minutes, or until chilled and ready to serve.
- Right before serving, fold in the cotija and cilantro.
- Garnish with extra cotija, cilantro, and crushed tortilla chips for crunch.
Notes
Leftovers keep well in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Chilling Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size:
- Calories: 1081
- Sugar: 18 g
- Sodium: 630.8 mg
- Fat: 19.3 g
- Carbohydrates: 191.4 g
- Fiber: 14.9 g
- Protein: 34.9 g
- Cholesterol: 17.2 mg